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2019 Bandol Rosé

Domaine Tempier
Discount Eligible $56.00
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The thing about Domaine Tempier’s Bandol rosé is that every time you open a bottle—no matter how many you’ve uncorked in your lifetime—it feels like a special occasion. That peachy-pink hue and iconic label turn any moment into a small celebration. Certainly, Bandol rosé is complex and pedigreed, but make no mistake: it is traditionally an apéritif wine. I like to honor it as such by taking the time to prepare as many salty and spreadable treats as I can scoop up with, or pile on top of, toasty croutons: a briny anchoïade, an earthy tapenade, or a bright and tangy sun-dried tomato purée are all great options. Avoid sticky, creamy cheeses, as they may stand in the wine’s way. The more olive oil, dried herbs, and fresh garlic, the better. Maybe you can find some plump octopus to grill and swipe with aïoli, or dip into a summery pistou. As 2020 continues to challenge us, let’s refuel our tanks with the fruits of one of the better things to happen to America in the last fifty years—Kermit importing Tempier rosé. A reason to celebrate!

Jane Augustine


Technical Information
Wine Type: Rosé
Vintage: 2019
Bottle Size: 750mL
Blend: 55% Mourvèdre, 25% Grenache, 20% Cinsault
Appellation: Bandol
Country: France
Region: Provence
Producer: Domaine Tempier
Winemaker: Daniel Ravier
Vineyard: 13.55 ha, 20 years average
Soil: Clay, limestone
Farming: Organic (practicing)
Alcohol: 13.5%

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About The Region

Provence

map of Provence

There is perhaps no region more closely aligned with the history of Kermit Lynch Wine Merchant than Provence. While Kermit began his career as a Burgundy specialist, he soon fell in love with Provence and its wines, notably the legendary Bandols of Domaine Tempier, which he began importing in 1977. He later began living in the area part-time, returning frequently between tasting trips, and today he spends most of his time at his home just outside of Bandol.

Provence is thought to be France’s most ancient wine region, established when Greek settlers landed in the modern-day port city of Marseille in the 6th century BC. The conditions here are ideal for cultivation of the grapevine, with a hot, dry climate and a prevalence of poor, rocky soils, primarily limestone-based, suitable for vines and not much else. The ever-present southern sunshine as well as the mistral, a cold, drying wind from the northwest that helps keep the vines free of disease, are crucial elements of Provençal terroir. Wild herbs from the pervasive scrubland, called garrigue, and cooling saline breezes from the Mediterranean also contribute to the quality and character of wines in all three colors.

Provence is well known for its rosés, but red wines have always held importance here. The very best, such as those from Bandol, possess great depth and a capacity for long-term aging. The white wines, notably those of Cassis, offer weight balanced by a maritime freshness, making them ideal pairings for the local seafood. Mourvèdre reigns king for red grapes, supported mainly by Grenache and Cinsault, while Clairette, Marsanne, Rolle, and Ugni Blanc are the region’s principal white grapes.

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Kermit inspecting wine barrels

For the wines that I buy I insist that the winemaker leave them whole, intact. I go into the cellars now and select specific barrels or cuvées, and I request that they be bottled without stripping them with filters or other devices. This means that many of our wines will arrive with a smudge of sediment and will throw a more important deposit as time goes by, It also means the wine will taste better.